I like to blend the scallions, garlic & parsley in the food processor first to make sure there are no large pieces left in the cheese dip. Reserve at least 2 tablespoons of the dark green scallion top for garnish at the end

Add in the shredded cheese and the cream cheese and pulse until combined

With the processor running on low, drizzle in the Guinness and half and half. Add in kosher salt and black pepper to taste, pulse a few more times and refrigerate for at least 2 hours to let the flavors meld

Blend the scallions, garlic & parsley; reserve at least 2 tablespoons of the dark green scallion top for garnish at the end

Add in the shredded cheese and the cream cheese and pulse until combined

With the processor running on low, drizzle in the Guinness and half and half. Add in kosher salt and black pepper to taste, pulse a few more times and refrigerate for at least 2 hours to let the flavors meld